Abstract:

Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic
compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama–
sorghum composite flours and porridges were analysed for proximate composition, amino acid composition,
energy value, fatty acid composition, total phenolic content and antioxidant activity.
Compositing sorghum meal (70%) with marama flours (30%) significantly increased the protein and fat
contents in flours and porridges. Energy values of marama–sorghum composite porridges were 11–
24% higher than sorghum porridge. Lysine content was 3–4 times higher in marama–sorghum porridges
than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with
marama flour. There was a positive correlation between the total phenolic content and antioxidant activity
in all samples. Use of marama flour in sorghum composite flours and porridges improved the nutritional
quality and antioxidant activity.